Directions:1) Preheat oven to 375. Pour 1 cup enchilada sauce in the bottom of a 9×13 baking dish. Set aside.
2) Heat olive oil in a skillet over medium-high heat. Add ground beef, green chiles, and salt and pepper to taste. Cook until browned, about 5 minutes, breaking up beef while it cooks and mixing with chiles. Strain to remove excess fat.
3) In a bowl, combine the beef, corn, beans, and cup and a half of cheese.
4) Assemble the enchiladas: lay a tortilla on a flat surface and spoon in 1/3 cup of mixture into the center. Roll up and place seam side down into baking dish (on top of sauce). Continue with all 10 tortillas.
5) Pour remaining enchilada sauce evenly over enchiladas, and sprinkle on last cup of cheese.
6) Bake for 20 minutes.
7) Garnish with cilantro, avocado, and tomato. Serve immediately.